8 delicious pasta salad recipes we can’t get enough of this summer

What are the mistakes to avoid when making pasta salad?

Pasta salads rise and fall on the dressing. Too much mayonnaise or oil and you’re in gloopy territory. A light hand is wise. If you’re using mayo, think a slick rather than a dollop. Good alternatives, which crop up in our recipes below, include lemon juice, quality vinegar, a little olive oil or greek yogurt. Include plenty of herbs and veg – this is a summer dish, after all. “When pasta salads are carefully made, well dressed and full of the good stuff – lots of herbs, squeaky-fresh veg, your favourite meat and fish – well, nothing finer ever graced Tupperware,” says Debora Robertson.

What does pasta salad contain?

The beauty of pasta salad is that the ingredients are up to you – down to the dressing (see above) and type of pasta you use (see below). For the rest of the ingredients, a good place to start is to consider what’s in season. In summer, courgettes, runner beans, sweetcorn and broad beans all make excellent additions.

What pasta is recommended for pasta salad?

Look for short, sturdy pasta types that won’t go soggy in the fridge or go floppy once you stir in the dressing. We love orzo and casarecce for these reasons. Conchiglie and orecchiette are also excellent and widely available; their curved shapes mean they catch drops of dressing and nuggets of other ingredients but are strong enough to keep their shape.

Pasta salads are an ideal way of using up leftover pasta, too. If you have leftover spaghetti or other long pasta, try our pasta frittata instead.

8 of the best pasta salad recipes

Mediterranean feta pasta salad
Feta fans, this one’s for you. There’s a whole block of the creamy, salty cheese on top of this tangy Mediterranean salad. Drizzle with olive oil, scatter over some oregano and encourage everyone to dig in.

Runner bean pasta salad
Got a runner bean glut on your hands? Use them up in this crowdpleasing dish. Fresh runners tumbled with butter beans, conchiglie pasta, chilli and lemon make a zingy side dish for barbecues and picnics.

Orzo russian salad with tuna
A hearty pasta salad you’ll want to make time and again this summer. Think retro russian salad made with orzo instead of potatoes. Olives and roasted peppers add a Spanish note.

Pink and green prawn and pasta salad
Debora Robertson uses casarecce pasta to make this vibrant salad – it soaks up the lemon, honey and olive oil dressing beautifully. This summery dish is packed with soft herbs like chives, tarragon and dill and keeps well in the fridge for a couple of days.

Waldorf pasta salad
This filling waldorf swaps trad mayo for greek yogurt. There’s so much colour and texture to enjoy: creamy avocados, walnuts, spring onions, celery and sun-dried tomatoes. We’ve used smoked mackerel fillets but you could easily leave them out to keep things veggie.

Radicchio pasta salad
This colourful side dish will be a big draw at your next barbecue or summer lunch. Curls of peppery, pink radicchio contrast with juicy orange segments and fennel fronds.

Pasta salad with halloumi, chard and beetroot
Looking for a pasta salad to take to work? This orecchiette number keeps in the fridge for a couple of days, ready for you to grab and go. It’s packed with golden halloumi, earthy beetroot, pumpkin seeds and swiss chard (use spinach if you can’t get hold of chard).

Harissa salmon with orzo courgette salad
Promote pasta salad from side dish to main event. Combine orzo with quick-pickled courgettes and top with fiery harissa-slicked salmon. This easy midweek dinner can be served hot or cold. Flake the salmon into any leftover pasta for a fabulous lunch the next day.

For more inspiration, check out our summer salads and sides. Plus, put that open packet of orzo to delicious use with more of our orzo recipes.